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Meat Science|November 8, 2011
Post-mortem degradation of gap filaments at different post-mortem pHs and temperaturesM W Orcutt, T R DutsonJournal of Food Protection|April 5, 2019
Retail Appearance, Odor and Microbiological Characteristics of Pork Loin Chops Packaged in Different Oxygen-Barrier Films as Affected by Loin Storage TreatmentJulie A Vrana, J W Savell, C W Dill, et al.Meat Science|November 8, 2011
Chronological age and breed-type effects on carcass characteristics and palatability of bull beefR R Riley, G C Smith, H R Cross, et al.Journal of Animal Science|February 1, 1992
Lean color characteristics of bullock and steer beefS D Shackelford, D E Purser, G C Smith, et al.Meat Science|November 8, 2011
Carcass characteristics and composition of Brahman, angus and Brahman x Angus steers fed for different times-on-feedD K Lunt, G C Smith, C E Murphey, et al.Meat Science|November 9, 2011
Storage and display characteristics of electrically stimulated, hot-boned and nonstimulated, cold-boned beefC L Griffin, S D Shackelford, D M Stiffler, et al.Journal of Animal Science|July 1, 1986
The reversible inhibition of myoblast proliferation by gamma-hexachlorocyclohexaneM Koohmaraie, J E Schollmeyer, T R DutsonMeat Science|November 9, 2011
Perimysium thickness as an indicator of beef tendernessJ C Brooks, J W SavellMeat Science|November 9, 2011
What do we need for a value-based beef marketing system?H R Cross, J W SavellJournal of Food Protection|April 4, 2019
Methods of Chilling and Packaging of Beef, Pork and Lamb Variety Meats for Transoceanic Shipment: Physical and Sensory CharacteristicsD M Stiffler, J W Savell, D B Griffin, et al.Pageof 82